Eggs in Purgatory

Eggs in Purgatory

1 tablespoon olive oil

1 lb. Italian sausage, hot or mild, casings removed and crumbled.

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, chopped

Two 14 oz. cans diced tomatoes

2 tablespoons tomato paste

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper, to taste

Pinch of sugar, to taste

Kosher salt and fresh-ground pepper, to taste

6 eggs

Fresh parsley, chopped, for garnish

Rustic, crusty bread, for sopping

Avocado, sliced, for serving

Heat olive oil in a large, heavy bottomed skillet over medium heat. Cast iron works best. Add the sausage and cook through.

Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.

Add the bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir till blended.

Add chili powder, cumin and paprika. Add cayenne and sugar and allow mixture to simmer over medium heat for 5-7 minutes, until sauce starts to reduce and thicken.

Taste to see if you want to add more sugar or cayenne pepper for your taste.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

Some people prefer their eggs runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste.

Garnish with the chopped parsley.

Serve with avocado and the bread for sopping up all the goodness.